Hungarian potatoes

Yield: 4 servings

Measure Ingredient
10 millilitres 2 tsp olive oil.
1 large Onion peeled and chopped.
2 \N Cloves garlic, crushed.
1 large Aubergine diced.
2 \N Red peppers de-seeded and sliced
15 millilitres 1 tbsp paprika.
100 grams 4 oz mushrooms sliced.
400 grams 14 oz chopped canned tomatoes
45 millilitres 3 tbsp tomato pure.
\N \N Sprig of thyme.
450 grams 12 oz potatoes scrubbed and cooked until just tender.
\N \N Ground black pepper.
30 millilitres 2 tbsp water.

Heat the oil in a large casserole dish. Add the onion and cook over a low heat for 10 minutes or until brown. Add garlic and cook for a further 10 minutes. Add aubergine and pepper. Cover with a lid and cook for a further 5 minutes. Add the paprika and cook for 2 minutes.

Mix in the remaining vegetables, tomato pure, thyme and 2 tbsp water and simmer for 45 to 60 minutes or until cooked.

159 kcal. 667 kj. 5,6 G protein. 3,2 G carbohydrates of which sugars, 0,4 G. 29,1 G fat of which saturates 10,8 G. Trace of sodium. 6,3 G dietary fibre.

VARIATIONS.

Chic pea hotpot.

Delete the potato from the above recipe and add 14 oz 400 G cooked chic peas. Add 1 tsp ground cinnamon as well.

184 kcal 771 kj 11,4 G protein 3,5 G fat of which saturates 0,4 G. 29 G carbohydrates of which sugars 7,9 G. Trace of sodium 10,5 G dietary fibre.

VARIATION

Ratatouille

Delete the potatoes and mushrooms from the above recipe and add 1 lb 450 G sliced courgettes at the same time as the aubergine. Delete the paprika.

117 kcal 492 kj 6,1 G protein 3,6 G fat of which saturates 0,4 G 17,0 G carbohydrate of which sugars 10,4 G. Trace of sodium 5,5 G dietary fibre.

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